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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Cholesterol Oxidation Products and Quality Attributes of NaCl‐Reduced Beef Sausages Fortified With Honey

2025European Journal of Lipid Science and TechnologyJournal

10.1002/ejlt.70032 Full text1 citations

Authors

8 authors across 2 institutions in 2 countries.

Kazeem D. AdeyemiFirst authorCorresponding
- University of Ilorin (NG)
Glory D. Ajayi
- University of Ilorin (NG)
Glory D. Ajayi
- University of Ilorin (NG)
Ahmed O. Salami
- University of Ilorin (NG)
Ahmed O. Salami
- University of Ilorin (NG)
Rasheed O. Sulaimon
- University of Ilorin (NG)
Chanporn Chaosap
Panneepa SivapirunthepSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Bee Products Chemical Analysislevel 3 · 1.00
Meat and Animal Product Qualitylevel 3 · 1.00
Muscle metabolism and nutritionlevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2025 · European Journal of Lipid Science and Technology · 1 citations
https://openalex.org/W4410519269

Cholesterol Oxidation Products and Quality Attributes of NaCl‐Reduced Beef Sausages Fortified With Honey · Sankore